Pineapple Upside-Down Cake

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A week ago, we held our annual barbecue at Laurel Creek Conservation Area in Waterloo, Ontario. As usual, it was a very large gathering and we had family and friends from different parts of the world. The weather was wonderful and everyone, young and old, had a great afternoon. We found a shaded spot close to the beach where we setup our trusty charcoal grill.

The food was plentiful and scrumptious. We started off with an eggplant appetizer and slices of pita bread. For the main course, we grilled lamb chops and boneless chicken and served them with aromatic rice, Somali chutney, Somali salad, and grilled sweet corn on the cob.

We did not bring any dessert with us since the plan was to have everyone come to our house for tea, coffee and dessert. No, we did not prepare dessert ahead of time. We decided that we would prepare something that was delicious, quick, and easy, and we chose to bake a pineapple upside-down cake. Not only is it easy but it also looks very pretty and gives the impression that it was a lot of work. The cake was a hit and everyone was raving about it.

Thank you for posting this pineapple cake. I’ll definitely attempt to do this tonight. I have a quick suggestion, although, I see the new posts on front of the page…which is great, however, wouldn’t be ideal to have a segment for everything new separated from the previous posts? For instance, you’ll download this pineapple cake as new and it’ll remain in the new folder for 2-3 weeks then transfer to the previous recipes. Thank you for taken the time to read this.

Sincerely your friend,

Nakhiil H.

P.S. I just love this website to be THE GO TO WEBSITE (and it is 90%) for SOMALIAN FOOD.

Love your website, makes the cooking life so much easier. I had made several cookies for eid and everyone love them.! But not yet your pineapple upside down.

I have tried other pineaple upside down recipes before, and with one of the topping methods where you have to melt the sugar and it is new for me to see your method to put the dry sugar on the baking plate without melting it.
Is there a difference between both methods, is one better?

When i make this recipe i sometimes end up with a cake that is very wet and a mushy cake but sometimes it comes out normal.

Usually when it comes to using the oven, i am always curious and confused with every recipe, about which stand one should set the oven in.

With normal cakes, i usually start with turning on the bottom part of the oven and when i see that the cake has risen (more than half) i turn on the top part the oven. THis the cake comes out good also inside.

But with the pineaple upside down cake this method does not always work because it’s upside down. =)

So what do you usually do when it comes to cakes, cookies or even meat?
For cookies i turn on bottom and the top part at the same time… for meat i turn on the fan in the oven. i have an elektric oven btw.

You will get excellent results without melting the sugar, and it will taste better than white sugar that has been melted. However, the melted brown sugar is the best since it gets a nice “caramely” taste. For almost 90% of our cooking in the oven, we use the middle rack. When we are broiling we use the upper rack. As far as roasting and baking is concern there is not much difference nowadays. When talking about cakes, cookies and breads, we say baking. When talking about meats and vegetables, we usually say roasting, but there are always some exceptions. Different oven manufacturers define those terms differently. The convection setting reduces the cooking time and gives an even distribution of heat. Always follow the instructions given in the recipe. When we use the convection setting in our oven it turns on the top and bottom elements as well as the fan. For cookies and cakes we use the baking setting only in the middle rack. If any special oven settings are required, we will mention that in our recipes.

We hope we answered your questions. If you need any more clarification, do not hesitate to ask.

Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
Thank you very much sister. Normally vanilla is for flavouring. You can omit if you don’t mind the eggy smell, but for this cake the lemon zest will take care of that.

I don’t make cakes (or leave comment but I had to for this one. I fancied making one for a dinner party. I choose to do this one. Wow it was the best cake I had made. like you said it was easy to mix in between the courses (I had measured everything out so it was all ready) and it was baking whiles we finished the main meal. Turned out beautiful. The sponge was really soft. Not sure if my tin size was wrong but it only fitted 4 pineapple rings so I made two and they both turned out well. Thanks again and will be making it again. Am also going to try some of the other dishes. I did not know Somalian cooking was so good. So have restaurants serving the food. it seem a fusion of food mix.

We would like to thank you for taking the time to comment. Your comment has delighted us in the same way that the cake has pleased you. We very much appreciate your feedback and we hope the other recipes will similarly delight you.

I love your blog – the step-by-step instructions, videos, anecdotes, photographs – all really fabulous.
I have started baking again after a gap of about 25 years and today I made the pineapple-upside-down-cake. I followed the recipe to the tee (except that I used a 9″ pan and so had to adjust the baking time/temperature accordingly). Long story short, the cake turned out great. Thanks for the lovely recipe.

I lived in Addis Ababa for close to 15 years but never knew that Somali food was so interesting or that it had many dishes in common with Indian cuisine!!

Thank you very much for your kind comment. We also thank you for your confidence in our recipes. We are happy that you like the cake. Baking is something that we enjoy a lot, and we hope you have fun with it.

asc.thank you so much. i went ahead and did just that. it came out perfect my first time making it. my family loved it and finished fast more than any other cake. God bless you all for all the hard work you put into your site. mashallah

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About (Annaga)Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.